Thumbnail Image

Theses

Browse

Show more
2020 - 20214
Reset filters
Subject: Processing and Food Engineering × Author: KAU × Start date: 2020 × Type: Thesis × Thesis Type: M.Tech. ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen Access
    Development and evaluation of a pneumatic extruder for production of fortified rice noodles (idiyappam)
    (Department of Processing and Food Engineering, KCAET, Tavanur, 2021) Dilsha, Suresh; KAU; Prince, M V
    The traditional food products of various regions are now developing into food processing business. Marketing of these kind of culinary products will enhance the more income, jobs as well as minimizes post-harvest. Traditionally rice noodles or idiyappam is prepared by pressing the rice flour water mix through the die with holes of required diameter manually. It is a time consuming and energy intensive laborious process. There are motorized idiyappam machines are available. But such motorized extruders are complicated in design, energy intensive and lacking in precision with more moving parts and associated gear mechanisms. Pneumatic engineering is based on the compressed air or compressed inert gas. In this study a pneumatic extruder was developed for the production of fortified rice noodles, which composed of frame assembly, pneumatic cylinder, compressor, air filter regulator, double solenoid valve, pneumatic pipes/tubes, pneumatic fittings, timer, flow control valve, extruder die, dough cylinder , noodle collecting plate, plate holding section and DC motor. In order to evaluate the developed system towards extrusion fortified rice noodles, the effect of process parameters which would influence the capacity, energy and rate of extrusion such as pneumatic pressure of 600, 700 and 800 kPa, speed of the piston 0.05,0.06 and 0.07 m/s, jackfruit seed flour proportion in the blend of 5, 8 and 11% were studied. Physical properties, cooking properties, nutritional profile and sensory scores were analysed. The optimised operating condition of pneumatic pressure, speed of the piston and jackfruit seed flour proportion in the blend were found to be of 800 kPa, 0.07 m/s, 5 % respectively. From this study, it may be derived that the jackfruit seed flour fortified rice idiyappam prepared through the pneumatic extruder developed under this study at optimised operating condition of 800 kPa of pneumatic pressure, speed of the piston 0.07 m/s and 5% fortification of jackfruit seed flour in the rice powder resulted in production of higher capacity of noodles at lower energy level and higher rate of extrusion. These noodles were found to be on par with cooking and physico-chemical qualities, nutritionally rich and organoleptically superior with that of traditionally prepared rice idiyappam.
  • Thumbnail Image
    ThesisItemOpen Access
    Effect of combined treatments of ultrasound and ultraviolet radiation for preservation of pineapple juice
    (Department of Processing and Food Engineering, KCAET, Tavanur, 2021) Anjaly, M G; KAU; Prince, M V
    Ultraviolet (UV) treatment is an alternative tool for food preservation. UV radiation inactivates microorganisms by DNA denaturation and is widely used for disinfect water and liquid food products. The application of UV radiation is limited due to its low penetration depth. Ultrasound (US) is another promising technique which can be employed for preservation of fruit food products. The microbial inactivation in US is mainly due to cavitation. Cavitation leads to destruction of cells, production of free radicals, formation of shock waves and denaturation of enzymes.US preserve the organoleptic and nutritional qualities of food products. Even though UV radiation and US treatment has their own potential as a preservative method, but application of any single treatment would not be competent enough to kill all microorganism. Therefore, a new concept has been extensively evaluated to combine ultraviolet and ultrasound. This combined treatment would optimize the strength of each individual treatment and reduce each of their individual weaknesses. This present study envisages development of US assisted UV radiation treatment system for pineapple juice and evaluation of developed system in retaining the quality characteristics and microbial safety. The system consists of ultrasonic bath with chiller (Sonicator), storage tank, ultraviolet treatment system and recirculation system. The treatments were carried out with three different US time intervals 10 min, 20 min and 30 min and three different UV dosages 1000 mJ/cm2 , 1300 mJ/cm2 , and 1600 mJ/cm2 . Combined US and UV treatments with US exposure 20 min and UV dosage 1600 mJcm-2 were found to be superior based on physicochemical, microbiological and organoleptical characteristics.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of small scale parboiling cum drying unit for paddy processing
    (Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2021) Ann Annie, Shaju; KAU; Sudheer, K P
    Parboiling is an optional unit operation in paddy processing, which results in enhanced milling efficiency with improved nutritional quality of the rice. It is accomplished through the process of soaking, steaming and drying, to gelatinize the starch. Technological advancement in the industrial parboiling has resulted in extensive improvisation of process controls in large-scale industrial parboiling units. But enormous initial investments required for infrastructure, along with the time, labour and energy involved in paddy parboiling made it uneconomical for small scale milling and processing units to undertake parboiling. In this scenario, a small scale parboiling cum drying unit with reduced drudgery and less human interventions was fabricated in this present study for paddy processing and its evaluation was done. The unit mainly consists of two soaking cum steaming chambers (100 kg/tank), LSU dryer, bucket elevator, steam boiler and heat furnace. Soaking and steaming was carried out in the same chamber and drying was carried out in the LSU dryer. The paddy crop variety Jyothi was parboiled at different soaking and steaming times (20, 25 and 30 min) and drying temperatures (50, 60 and 70 ° C) in both hot soaking and cold soaking methods. The performance evaluation of the developed unit was done by analysing the milling and cooking qualities of the parboiled paddy. The treatments were optimised using the Response Surface Methodology (Box Behnken) method. An increase in steaming time exerted a significant effect on milling and cooking qualities of parboiled paddy. The increase in drying time decreased the milling efficiency, head rice yield and hardness of the parboiled milled rice. After optimisation, for hot soaking, milling efficiency of 65.43% and head rice yield of 87.78% were obtained with a soaking time of 7 h, steaming time of 26.07 min and drying temperature of 52 ° C. In case of cold soaking, milling efficiency of 62.15% and head rice yield of 81.93% were obtained with a soaking time of 60 h, steaming time of 27 min and drying temperature of 52 ° C. The processing cost of parboiling one-kilogram paddy in the developed unit were Rs. 2.55/-. The benefit cost ratio for the parboiling process was found to be 1.33:1, which revealed that the developed unit was economically feasible.
  • Thumbnail Image
    ThesisItemOpen Access
    Studies on combined technologies of pulsed electric field and microwave assisted process for extraction of pectin from Jackfruit rind and core
    (Department of processing and food engineering, Kelappaji college of Agricultural engineering and Technology, Tavanur, 2020) Nandhu Lal, A M; KAU; Prince, M V
    Value addition of inedible parts of Jackfruit such as rind and core using efficient and environment friendly methods would reduce wastage, and its disposal problem and also fetch additional profit to farmers. Pectin, a secondary food ingredient used as gelling, stabilizing and emulsifying agent in food products is such a valuable by-product having nutritional as well as health benefits. Conventional extraction method includes direct boiling using acidified water, which is time consuming and degrades quality pectin. Application of combined novel technologies might help in conquering the inadequacies of conventional methods. In this study, a pulsed electric field and microwave assisted extraction system for extracting pectin from Jackfruit rind and core was developed. To evaluate the developed system towards pectin extraction, the effect of process parameters influencing pectin yield and energy consumption such as PEF strength (5, 10 and 15 kV/cm); PEF treatment time (2, 4 and 6 min); microwave power density (450, 550 and 650 W/g) and time of exposure (5, 10 and 15 min) were studied. The physicochemical and quality parameters of extracted pectin such as moisture content, ash content, protein content, viscosity, solubility, colour, equivalent weight, methoxyl percentage, galacturonic acid and degree of esterification of the pectin were analyzed and compared with that obtained through conventional extraction. A PEF strength of 11.98 kV/cm, PEF treatment time of 5.46 min, microwave power density of 647.55 W/g and time of exposure of 5 min were found to be the optimized process variables of the combined treatment. High methoxyl pectin of good quality was obtained through the combined process. The moisture content, viscosity, ash content, protein content, equivalent weight, methoxyl percentage, galacturonic acid and degree of esterification of the combined PEF and microwave treated samples were 8.95 %, 39.78 cP, 6.78 %, 3.283 %, 557.473 g/mol, 8.37 %, 69.44 % and 68.43 % respectively with light brown colour whereas that of conventional extracted pectin were respectively 10.04 %, 38.14 cP, 7.27 %, 9.98 % 466.905 g/mol, 9.376 %, 67.85 % and 78.45 % with dark drown colour pectin. Scanning Electron Micrographs of jackfruit powder samples before and after combined treatment and conventional extraction revealed an increase in rupture and severing of parenchymal cells of the combined treated samples indicating better extraction efficiency. It was concluded that combined pulsed electric field and microwave treatment resulted in increased extraction of high quality pectin from Jackfruit rind and core.